Ingredients
4
4 servings
- •1 large head bok choy
- •1.5 cups cold water
- •1 cup long grain rice
- •1 teaspoon soy sauce
- •1 teaspoon chili-garlic sauce (such as sambal)
- •0.5 teaspoon sesame oil
- •0.25 teaspoon toasted sesame seeds
Instructions
- Separate bok choy leaves from stems. Slice stems into 1-inch pieces; chop leaves.
- Combine water, rice, and soy sauce in a pot; bring to a simmer, and stir in bok choy stems. Reduce heat to low, cover the pot with a lid, and cook until rice is almost cooked through, about 18 minutes.
- Stir bok choy leaves, chili-garlic sauce, and sesame oil into rice mixture with a fork. Remove pot from heat, cover the pot with a lid, and let sit until rice is cooked through and bok choy leaves wilt, about 5 minutes more. Fluff with a fork and garnish with sesame seeds.
Nutritional Facts
Per 4 servings
- Calories: 192
- Carbohydrate: 40g
- Fat: 1g
- Fiber: 2g
- Protein: 5g
- Sugar: 1g
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